pumpkin honey beer pie

pumpkin honey beer pie | A Brown Table

There are many things I love about the Thanksgiving dinner menu and, to be honest, because of the nature of my pastry loving heart, a huge portion of my affection is dessert-oriented. Yup, I’m referring to pies because those are the first things that cross my mind when I hear the words “Thanksgiving food”. Why do I love pies so much? It’s comfort food at its best. Simple and unapologetic yet still sophisticated enough to balance tradition with change.

A few months ago we thought about spending our Thanksgiving weekend in Portland but the house happened and the more I thought about it, it would be silly for me to not celebrate the holiday in our new home. So while I plan my menu, there is one addition this year that I’m confident will make it to my dinner feast. It’s going to be a sweet beer pumpkin honey pie that’s infused with a deep caramel malt lager from Negra Modelo.

This medium-bodied lager made by Negra Modelo is absolutely perfect, it’s got a delicious caramel flavor that’s built into the beer by subjecting the malt through a slow roasting process. Once you fold these caramel notes into the pumpkin purée and bake it, you will end up with a delicious smooth pumpkin pie that bursting with deep sweet malt flavors. 

A big slice of pumpkin pie and a chilled glass of Negra Modelo’s lager after Thanksgiving dinner or for that matter at any dinner sounds simply perfect! 

pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table

Some kitchen tips that you might find useful when you prepare this pumpkin pie;

  • When reducing the beer, stir it constantly as the heat will cause the foam in the liquid to rise and it could spill out of the pan. 
  • Always use unsweetened pumpkin purée for this recipe as I’ve standardized the amounts of honey and sweetener accordingly.
  • Ginger is an optional spice in this recipe but do use turmeric, it will bump up the brightness of the pumpkin in the pie.
  • Use whatever pie crust you love the most!
pumpkin honey beer pie | A Brown Table

pumpkin honey beer pie

yields: serves 8


1 bottle (335mL) Negra Modelo beer

15 ounces can unsweetened pumpkin purée

3 large eggs + 3 yolks

1 teaspoon vanilla extract

1 teaspoon ginger powder (optional)

1/4 teaspoon turmeric powder

1/2 cup honey

3/4 cup (150gm) packed brown sugar

1/2 teaspoon fine grain sea salt

1/2 cup whole milk

1/2 cup heavy cream

1 tablespoon cornstarch

1 1/2 tablespoons water

1 pre-made pie crust shell of your choice

  1. Pour the Negra Modelo into a medium-sized thick-bottomed saucepan. Heat on medium-high heat with constant stirring to bring the beer to a boil and then immediately reduce to medium-low heat. Reduce the volume of the beer to about 1/4 cup which should take about 25 to 30 minutes. Remove from stove and allow to cool to room temperature before using.
  2. Place a wire rack at midlevel in the oven and preheat to 350F. 
  3. Place the reduced beer and all the ingredients from the pumpkin purée to the heavy cream in a large mixing bowl and whisk by hand until completely combined. Then prepare a slurry of the cornstarch with the water and whisk this into the liquid in the large mixing bowl. Transfer the pumpkin filling to a large thick bottomed saucepan and heat on medium-low heat, gently whisking it to prevent the formation of any lumps. Cook the liquid until it acquires the consistency of a thick custard and coats the back of a wooden spoon. The liquid should thicken after about 12 to 15 minutes. 
  4. Place a pie dish containing the pie crust on a baking sheet and pour the pie filling. Bake the pie in the preheated oven for at least 55 to 60 minutes, rotating it halfway through the baking process. The pie is done when the center of the filling barley jiggles. Remove the pie from the oven and allow to cool completely (about 4 hours) before serving. Serve with a little sweetened whipped cream and a bottle of chilled Negra Modelo.


This is a sponsored post, developed in partnership with Negra Modelo.  All thoughts, opinions and recipes are my own.

pumpkin ice cream with maple syrup and balsamic vinegar drizzle

pumpkin ice cream with maple syrup and balsamic vinegar drizzle | A Brown Table

Good news guys! We got a house. After months of hunting in this crazy San Francisco/Bay Area market, it finally happened earlier this week. I'm looking forward to having my own kitchen and doing whatever the heck I want in my own space. Painting the walls any color I want, whenever I want, etc. etc. One headache down and I'm now jumping into the next one (thought it's an exciting one), renovations, so wish me luck! 

You can make an ice cream out of a lot of things and though it might be getting chilly in some parts, ice cream is still and always a good idea! Every year, I love to make one special ice cream that's fall inspired and this year, it's all about pumpkins! This roasted pumpkin ice cream has a little bit of creamy labneh blended in to give it a fresh tangy flavor but there's also this deep and dark, sweet balsamic and maple syrup reduction that you might just want to drizzle over every scoop, again and again. 

To get the recipe and learn how to make this ice cream, headover to West Elm's blog,Front + Main!

pumpkin ice cream with maple syrup and balsamic vinegar drizzle

Disclaimer: Thank you West Elm for sponsoring this post. All opinions expressed are solely mine. 

puppy treats: billy's pumpkin and flaxseed cookies

puppy treats: billy's pumpkin and flaxseed cookies | A Brown Table

This is a first! They're cookies and they're not for you or me but for the pups in our lives. And as you can see Snoopy figured out they were for him! That and eating could be one of Snoopy's favorite hobbies.

The genius behind these bright yellow puppy cookie treats is Billy of Wit and Vinegar, who recently released his colorful new book, Whip It Up

This pretty book is Billy Green all the way, from the styling, to the layout to the food! There are ricotta waffles, gingersnap ice cream, sriracha wings, chipotle shrimp tacos and an entire separate chapter devoted to homemade treats for pups. You will love this book!

These pumpkin and flaxseed cookies are very easy to make and require few ingredients. I think with a few tweaks, this could also be a human treat ;) (Hint, Billy)

Just a little note, you might need to add a little more water when bringing the dough together. The actual number of cookies will vary a little depending on size of your cookie cutter.

Snoopy in Fall | A Brown Table
puppy treats: billy's pumpkin and flaxseed cookies | A Brown Table
puppy treats: billy's pumpkin and flaxseed cookies | A Brown Table
puppy treats: billy's pumpkin and flaxseed cookies | A Brown Table
puppy treats: billy's pumpkin and flaxseed cookies | A Brown Table
puppy treats: billy's pumpkin and flaxseed cookies | A Brown Table
puppy treats: billy's pumpkin and flaxseed cookies | A Brown Table

billy's pumpkin and flaxseed cookies (from Whip It Up by Billy Green)

yields: amount will vary depending on the size of your cookie cutter (I got 16 - 2 inch long bone shaped cookies)


1 tablespoon flaxseed powder

5 tablespoons water

2 tablespoons organic, sugar-free peanut butter

125g (1/2 cup) pumpkin purée

350g (2 cups) brown rice flour

1. Preheat your oven to 350F. 

2. In a medium-sized bowl whisk together the flaxseed and water. Then let it sit for 2 minutes. 

3. Whisk in the peanut butter until completely smooth, followed by the pumpkin purée.

4. Add the flour and stir with a wooden spoon until the mixture comes together. Use your hands to knead the dough, moulding it into a ball. If it seems too dry, add an additional tablespoon of water. 

5. Roll the dough out  between two sheets of parchment paper to 1/2 cm thickness. 

6. Use a cookie cutter or small biscuit cutter to cut out shapes, then place on a parchment-lined baking sheet. Re-roll scraps as needed: you should get anywhere between 24-36 treats, depending on the size of the treat.

7. Bake for 3o minutes, until lightly golden and dry to touch.

8. Let cool completely before giving to your dog. Store in an airtight container for up to 2 weeks. 


pumpkin sage kulfi

Pumpkin Sage Kulfi | A Brown Table

I love frozen desserts, it's no secret that I'll be glad to eat them at any given time of the year, regardless of what the weather decides it wants to do. Everyone has their comfort food and desserts, frozen ones are just one facet of food that can provide that satisfying feeling of goodness.  I've been dreaming of concocting a kulfi recipe this year, one that would be a little "fall-ish" and also have some sort of herbal infusion in it. This pumpkin and sage kulfi ticked of all those requirements in my little head stuffed with food fantasies.

Pumpkin Sage Kulfi | A Brown TablePumpkin Sage Kulfi | A Brown Table

Not to be confused with ice cream, a kulfi is a frozen Indian dessert. There's no churning and no scooping, it's either shaped in molds or cut into slices with a knife before serving. Kulfi also has a different texture than ice cream which is why I'm always kind of hesitant to describe it as an Indian version of ice cream, I'd like to think of it as holding it's own ground in the world of frozen desserts. 

I started off by infusing a little bit of Califia unsweetened almond milk with fresh sage leaves and then folded in some pumpkin puree. I used Califia because for one it tastes fantastic and two, it doesn't curdle on heating which becomes important when boiling the kulfi base. Working with the milk is easy and my favorite part (besides gorging on this pumpkin sage kulfi) has to be the herb infusion stage. All that sage in my hands being chopped and then being dunked into the almond milk, that's good stuff!
Pumpkin Sage Kulfi | A Brown TablePumpkin Sage Kulfi | A Brown TablePumpkin Sage Kulfi | A Brown Table

Here are some of my kitchen tips when preparing this kulfi at home,

  • You need to boil the base to get rid of the water content and the pumpkin purée and cornstarch both help to aid in the process of binding the water molecules during freezing.
  • You can cut back on the sugar to about 1/2 cup if you don't like it too sweet. I like brown sugar here because pumpkin and brown sugar are a match made in culinary heaven!
  • Don't expect ice cream when you eat kulfi, it's a milky frozen dessert with a firmer texture because it is not churned. You will also see a few tiny ice crystals when cut through it. 
  • You don't really need fancy molds to make kulfi (I don't currently own any), I use my trust worthy mason canning jars. They work great as long as they are freezer-safe and have shapes that allow you to release the kulfi before serving. 
  • Here's a little tip to cut the fresh sage leaves: I bundle the leaves up together and then roll them up before cutting them into thin strands. 
  • I tend to thaw kulfi a little before serving, it helps with the release and softening of the dessert.

Disclaimer: This post is sponsored by Califia and all opinions stated here are purely my own.

Pumpkin Sage Kulfi | A Brown Table
Pumpkin Sage Kulfi | A Brown Table

pumpkin sage kulfi

yields: 6 servings 


2 tablespoons fresh sage leaves, cut into thin strips

1 can (15 ounces) unsweetened pumpkin purée

3/4 cup (5 7/25 ounces) brown sugar

1/2 cup (2 ounces) almond flour

1 1/2 teaspoons cornstarch

a little extra fresh sage leaves for garnishing

1. Take 1 cup of the almond milk and pour into a small thick bottomed saucepan. Dump the sage leaves into the almond milk and bring to a boil on a medium-high flame, stirring occasionally. Reduce the flame, stir and cook for another 1 minute. Remove from stove and strain the liquid. Discard the leaves and keep the strained almond milk aside.

2. In a large mixing bowl, whisk the pumpkin purée, rest of the almond milk (reserve 2 tablespoons of the almond milk for later), and the 1 cup of almond milk previously infused with the sage, until smooth. 

3. Transfer the pumpkin- almond milk mixture to a large thick bottomed saucepan along with the sugar and almond flour. Bring the contents to boil on a medium high flame, stirring often and boil for about 4 minutes until the mixture begins to get thick. In the mean time, take the 2 tablespoons of reserved almond milk and the cornstarch and mix in a small bowl to form a slurry. Remove the saucepan from the stove and quickly whisk in the cornstarch slurry and place the saucepan back on the stove. Be careful to ensure no clumps form. Continue to boil the contents of the saucepan for 2 minutes until it forms acquires a thick custard like consistency. Remove from stove and allow to cool to room temperature.

4. Stir the contents of the saucepan and equally divide the liquid into six clean freezer proof molds or six 290mL canning jars, leaving approximately 1/2 inch space at the top. Cover the surface of each jar with cling film and freeze them for at least 2 hours or until frozen. To serve, allow the jars to sit at room temperature for about 10-15 minutes. Run a knife around the edges of the kulfi to loosen, flip the mold/jar over a serving plate to release. If the kulfi is still to hard, thaw it for another 5 minutes and then run a little hot tap water on the outside surface of the jar to release. Garnish with a few fresh sage leaves before serving. 

chai pumpkin ginger butter and pumpkin pickles

chai pumpkin ginger butter and pumpkin pickles | A Brown Table

For the past couple of weeks, we've (Princess Tofu and The Bojon Gourmet) been working hard at menu planning and recipe testing for our second supper club. The theme this time, pumpkins! From sweet to savory, we are going to serve up several courses of pumpkin themed dishes for people to taste and enjoy. My first experience with the supper club was a lot of fun, it made me realize how much I enjoyed be part of a team that loved to create and share our food with people. The atmosphere is relaxed, friendly and comfortable and the people that come to dine are really looking to taste something different and appreciate the food. I think that is what made me the happiest and of course, I was only too happy to do another one when asked. Today, I'm sharing two recipes from our menu which are easy to prepare.

chai pumpkin ginger butter and pumpkin pickles | A Brown Tablechai pumpkin ginger butter and pumpkin pickles | A Brown Table

When I decided to use cookie cutters to cut out shapes in the pumpkin slices, I figured the best way to use up all those scraps of pumpkin would be in a slow cooker to make pumpkin butter. If you don't feel like cutting shapes out of the pumpkin to make the pickles, you can cut them into 2 inch strips that are about 1/4 inch thick. To keep the pickles crispy, I used the technique recommended by the Ball Complete Book of Home Preserving (April 2006), to prepare bread and butter pickles, a salt and ice water mixture keep the pumpkin pieces crispy. The syrup is flavored with jaggery and a few spices with a little splash of apple cider vinegar, The pumpkin butter on the other hand, has a warm ginger and chai (tea) flavor and gets a lovely caramel color and flavor while it cooks in the slow cooker. 

chai pumpkin ginger butter and pumpkin pickles | A Brown Tablechai pumpkin ginger butter and pumpkin pickles | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing these two pumpkin treats,

  • I used my tiny cookie cutters to create the shapes for the pickles, I'll admit it is a bit of work and I did get a little tired towards to the end. So if you want to avoid that, cut the pumpkin up into 1/4 inch thick strips that are around 2 inches long. 
  • Use fresh ginger for a more gingery taste for a milder flavor use a tablespoon or two of ginger powder. 
  • I like dark molasses but the lighter kind will work well here too. M's mother makes her own molasses on the farm and always gives me a batch every year, so I used hers in these recipes. 
  • If you can't find jaggery, dark brown sugar will work just as well. 
  • I didn't can either of these since I'll be using them up this week but you should be able to, since they both contain vinegar for acidity and there's sugar as well in both.
chai pumpkin ginger butter and pumpkin pickles | A Brown Table

chai pumpkin ginger butter

yields: approximately 4 1/2-5 cups 


1/2 cup water, boiling water

5 darjeeling tea bags (or 2 tablespoons loose darjeeling tea leaves)

3 lbs raw pumpkin, peeled and and sliced

3 inch piece ginger root, peeled and chopped

1 cup granny smith apple, cored, peeled and chopped

1/2 cup apple cider vinegar

1/2 teaspoon kosher sea salt

1 cup dark molasses 

2 tablespoons brown sugar

1. Pour the boiling water over the tea bags and allow to steep for about 5 minutes. Squeeze and discard the bags. 

2. In a slow cooker, pour the tea and the rest of the ingredients. Cover with a lid and cook on high for 6 hours. You might need to stir it once or twice occasionally half way through cooking to move the ingredients around. 

3. Once the ingredients are cooked they will be soft and tender. Using an immersion blender, blend until completely smooth (or transfer to a blender and blend until smooth). Transfer the hot pumpkin butter to clean glass jars. At this point you can can them or store in the refrigerator until ready to use. 

pumpkin pickles

yields: approximately 3lbs 10 ounces of pumpkin pickles with pickling syrup


3 lbs pumpkin sliced into 1/4 inch slices, peeled 

5 tablespoons kosher sea salt

4 cups ice cold water

1 tablespoon fennel seeds, whole

3 inch piece stick of cinnamon, whole

1 tablespoon all spice, whole

3 bay leaves

11 ounces jaggery

1 cup apple cider vinegar

3 cups water

1. Using a small cookie cutter, cut out shapes (whatever shape you like) from the pumpkin slices. Stir the salt with the ice cold water in a large bowl. Add the cut shaped pumpkin pieces to the water, cover with cling film or a lid and leave in the refrigerator for at least 5 hours (7 hours) maximum. 

2. In the mean time, during the last hour of the pumpkin soaking in the salt water, prepare the syrup. In a large thick bottomed stockpot, add the rest of the ingredients from the fennel to the water and stir on medium-high heat. Bring the contents to a boil and reduce to a gentle simmer. Remove the pickling liquid from stove, strain through a sieve and reserve the liquid.

3. Drain the cut pumpkin pieces in a colander and then rinse in cold tap water. Repeat this three times. 

4. Place the pumpkin pieces in a large jar or an airtight container. Pour the pickling liquid over the pumpkin and store in the refrigerator for at least 4 days before opening. (You can probably, also can this for long term storage).

dark chocolate pumpkin and almond truffles with sea salt and black pepper

dark chocolate pumpkin and almond truffles with sea salt and black pepper |A Brown Table

I'm an accidentally messy person in the kitchen! Even with the best of intentions and precautionary setups, I fail because I am clumsy at times. There are times when I try to make clean moves with a lot of effort but end up tackling something else and things spill. On other occasions, it might not be me but it might be my environment. All of this somehow gets even more amplified when I work with chocolate and cocoa. Melted chocolate goes all over the kitchen walls and cocoa powder dust is all over the counter top. Be warned chocolate truffle making is messy but the rewards are well worth the effort and cleanup. And if you make 3 dozen like I did, you could probably reward yourself with one after every little spot you discover!

dark chocolate pumpkin and almond truffles with sea salt and black pepper |A Brown Tabledark chocolate pumpkin and almond truffles with sea salt and black pepper |A Brown Tabledark chocolate pumpkin and almond truffles with sea salt and black pepper |A Brown Table

Happy Hallowed Halloween! No costumes for me this year but I plan to make up for it with some homemade truffles. I've always thought of truffles as the confectioner's tool when it comes to invoking mysterious moods and dark chocolate is probably one of the best ingredients that conveys this sentiment with perfection. You might never know what is inside a box of assorted truffles and even if you do, you're still eager to bite through the layer of dark goodness just to taste what's inside. 

Though the filling inside these dark little bundles might not be a mystery there are different types and levels of flavors that you will experience when you taste them. You'll first taste the salt and pepper, followed by the intense dark chocolate layer and then the mild sweetness of pumpkin and almond. With so many fun and complex flavors, these might just be the best little adult treat for Halloween!

dark chocolate pumpkin and almond truffles with sea salt and black pepper |A Brown Tabledark chocolate pumpkin and almond truffles with sea salt and black pepper |A Brown Tabledark chocolate pumpkin and almond truffles with sea salt and black pepper |A Brown Table

Here are some of my kitchen tips that you might find helpful while making truffles;

  • I recommend making the filling larger, perhaps 3/4 of an inch in height. I found that 1/2 inch makes way too many. Too many is a good then when you want to eat but when working with warm chocolate and frozen truffle filling, you want to move as quickly as possible. 
  • You can use either almond or cashew flour in the filling, almond has a less pronounced taste than cashews and doesn't take away from the pumpkin flavor.
  • Keep the melted chocolate on a pan of warm water but make sure it is not hot, or the chocolate can dry out if overheated. If that does happen, you might need to add a little more melted chocolate to get things silky smooth again. Do not add water or the chocolate will seize.
  • Once you remove the frozen filling, keep them cold. You can keep the tray over a pan filled with ice cold water or even freezer bags to maintain the cool temperature. 
  • The sea salt crystals and black pepper are optional. I didn't have Maldon salt flakes at home so I used some sea-salt crystals, they worked well for me, you don't need too much of either ingredient, just a little hint goes a long way. 
  • I found the bamboo skewers to work great for the dipping the filling mounds into the hot chocolate. If you do decide to make the mounds larger than I made them, then you can use your hands to dip. Since the mounds are frozen the chocolate will harden quickly so work as fast as possible.
  • Use a good quality dark chocolate, I used Guittard's 63% extra dark cacao chips. 
dark chocolate pumpkin and almond truffles with sea salt and black pepper |A Brown Table

dark chocolate pumpkin truffles with sea salt and black pepper

yields: about 3 dozen mini truffles (1/2 inch tall)


1 tablespoon coconut oil

1 cup (8 ounces) unsweetened pumpkin purée

1 cup (3 ounces) almond flour 

1/4 teaspoon kosher salt

2-3 tablespoons brown sugar

8 ounces dark chocolate semisweet or bittersweet chips (I used 63% cacao chips from Guittard)

1 - 1 1/2 tablespoon sea salt crystals (you won't use it all) (Maldon sea salt flakes would be perfect here)

1 teaspoon freshly cracked black pepper

1. In a small thick-bottomed saucepan, heat the coconut oil on a medium-low flame. Add the pumpkin purée, almond flour, salt and sugar. Stir with a wooden spoon and cook for about 5 - 7 minutes until most of the liquid has evaporated (The cooking time here will vary depending on the amount of liquid in the purée).  Remove the mixture from the stove and allow to cool.

2. There are two different ways to create the filling for the truffles. You can scoop the pumpkin-almond mixture using a melon ball or a small ice cream scoop or alternatively, do what I did. Transfer the pumpkin filling to a clean icing bag or a icing syringe fitted with a 1/2 inch plain pastry tube. Scoop or pipe out the filling onto a baking tray/sheet lined with parchment paper into 1/2 inch high mounds. Once the mounds are lined out on the sheet, freeze the entire tray for about 1-2 hours until completely frozen. 

3. While the mounds are freezing, melt the chocolate in a thick bottomed saucepan over a pan of barely simmering water (watch to ensure the chocolate doesn't overcook or burn). Stir the chocolate with a silicone spatula until it silky and smooth with shiny sheen. Keep the melted chocolate warm over a pan of warm water. 

4. Line another large baking sheet with parchment paper. Take two bamboo skewers and pass one through a frozen filling mound. Dip it into the melted chocolate to coat and swirl to coat evenly. Using the second skewer transfer the chocolate coated mound onto the prepared baking sheet. Sprinkle with a tiny bit of sea salt crystals and a tiny hint of black pepper. Prepare the rest of the truffles similarly and allow to set and harden at room temperature for about 1 hour. I recommend allowing the entire tray of prepared truffles to cool in the refrigerator for 30 minutes before freezing. Transfer and store the hardened truffles in a dry airtight container in the refrigerator.

pumpkin lassi

pumpkin lassi |A Brown Table

Limits. They should be called restrictors. I realize, I place too many of these little fences around my thoughts. Self-imposed, they are and stifling they can be. But, to grow, these limits need to be pushed away. At first, even pushing the walls down seem hard and daunting. The anticipation of emotions of fear and nervousness about the unknown. Should success be the end goal of every endeavor? I don't know and I don't think I will ever have an answer to that but the thought of having attempted brings me comfort. But it also brings me strength, the strength to break down these limits and experience. To make mistakes and learn, isn't that the true purpose of any venture. 

For the past few weeks, I've been working on a little personal photography project, one to learn and grow from. My goal was to try and capture moments during the process of cooking. I've also been wanting to step away from focusing more on the final product but depict some of the stages through which ingredients get transformed. Some moments are more exciting than others but even the simpler moments have a story to tell. It could be something as icky as pulling the strings out of a pumpkin or something as delightful as icing a cake. But every step in preparing a meal is special which is why I find preparing food a grace and an even bigger joy to share. I do hope you enjoy this series as I share these moments with you.

pumpkin lassi |A Brown Table

I don't think I could have predicted that I'd be sharing a pumpkin lassi recipe in fall . But here I am, doing just that. Tinged with the brightness of saffron and the sweet flesh of roasted pumpkin purée, this yogurt drink is dreamy. Dreamy with the colors and flavors of fall and one of its golden harvest, the spectacular pumpkin. So drink up and enjoy!

pumpkin lassi |A Brown Table

Kitchen Tips

  • If you want to make your own pumpkin purée at home, you can do what I did. It's relatively easy and simple to do this and whatever, I don't use I freeze in airtight ziploc bags until needed. Start with a small pumpkin and cut in half, discard the strings and seeds, place it on a baking sheet at bake in a preheat oven at 400F for about 35-40 minutes or until the flesh is soft and tender. Remove and scoop the flesh out and blend it in a blender until completely smooth. For every 1 cup of puree, I add 1/4 cup of water to keep things moving in the blender. Try to use as little water as possible. The purée should be as smooth as possible. 
  • Don't use greek yogurt, use the regular plain, unsweetened variety.
  • Avoid the temptation to use milk to prepare the drink in place of water. Lassi is traditionally made with chilled water. 
pumpkin lassi |A Brown Table

Here are some of my favorite reads that I'm drooling over this week,

pumpkin lassi |A Brown Table

pumpkin lassi

yields : 2 servings


4 tablespoons unsweetened pumpkin purée

1 1/2 cups plain unsweetened yogurt (not Greek yogurt)

3/4 cup ice cold water

1/2 teaspoon cinnamon, freshly ground

1/2 teaspoon ginger powder

1/4 teaspoon nutmeg, freshly ground

1/2 teaspoon saffron strands soaked in 4 tablespoons boiling water

3-4 tablespoons molasses (you could also use brown sugar or honey, adjust sweetness as needed)

chopped nuts or saffron strands to garnish (I used saffron)

1. Place all the ingredients together in a blender and pulse for about 1 minute on high speed until smooth and combined. Taste and adjust sweetness if needed. 

2. Pour into chilled glasses containing ice. Serve immediately and garnish with strands of saffron if desired.